2 lbs. beef stew meat
1 1/2 c. water
2 cloves garlic, minced
2 tbsp. chili powder (more if you like it spicier)
1 tbsp. vinegar
2 tsp. dried whole oregano
1 tsp. ground cumin (or 2 tsp. cumin seed)
3/4 tsp. salt
1/4 tsp. pepper
12 (10 inch) flour tortillas
Vegetable oil
6 oz. carton guacamole sauce of 6 oz. nacho cheese sauce
Shredded lettuce
Picante sauce (optional)

Combine meat, water and all seasonings in a heavy saucepan; bring to a boil. Cover, reduce heat and simmer for about 2 hours until meat is tender. Uncover and cook until liquid evaporates, about 15 minutes, stirring frequently. Using two forks, shred meat very fine; set shredded meat aside. Wrap tortillas in aluminum foil. Heat at 350 degrees for 15 minutes. Place 1/4 cup meat mixture just below center of each tortilla. Fold in left and right sides of tortilla to partially enclose filling. Fold up bottom edge of tortilla to partially cover filling: roll up and secure with a wooden pick. Gently place filled tortillas, 1 or 2 at a time, in deep hot oil (375 degrees); fry 1 or 2 minutes or until golden brown, turning once. Remove from oil and drain on paper towels. Remove wooden picks. Serve immediately with guacamole or cheese sauce, shredded lettuce and, if desired, picante sauce. Good side dishes with this include Spanish rice and refried beans. 6 servings.